RCI-SN.004.1521.001

Scalloped tomatoes and corn

Name: Scalloped tomatoes and corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unit preheat oven to 375 f.; 1 unit combine in 1 ½ qt. cassero; 1 15 unit 5 oz. can stewed; 1 unit tomatoes (undrained); 2 cup cooked corn (drained); 2 slice whole Wheat bread (cubed); 1 unit top with; 1/4 cup nutritional yeast; 1 unit (optional); 1 unit sprinkle with; 1 unit herbs (basil (parsley); 1 unit and/or oregano)

Scalloped tomatoes and corn from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

preheat oven to 375 f.
1 unit
combine in 1 ½ qt. cassero
1 unit
5 oz. can stewed
1 15 unit
tomatoes
undrained
1 unit
cooked corn
drained
2 cup
whole Wheat bread
cubed
2 slice
top with
1 unit
nutritional yeast
1/4 cup
(optional)
1 unit
sprinkle with
1 unit
herbs (basil
parsley
1 unit
and/or oregano)
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Scalloped tomatoes and corn

Ingredients

Method

What Makes This Variant Distinct